Greek Asparagus Salad

By Marty Hugo on June 15, 2004

100.00%;

2 Reviews

Photo by Engrossed

Prep Time: 45 mins

Total Time: 55 mins

Servings: 8

Photo by Engrossed

About This Recipe

"This is such a yummy salad, especially in the summer! It will keep several days in the refig. and seems to get better and better. After trying one something like this at a restaurant, I came home and tried to duplicate it with a few more ingredients!"

Ingredients

2 lbs
asparagus, small-tender ones,if possible

1 (12 ounce) jars
roasted red peppers, cut in strips

1 can
artichoke heart, quartered

1/2 cup
chopped parsley

1 cup
feta cheese, crumbled

DRESSING

1/2 cup
olive oil

3 tablespoons
lemon juice

2 teaspoons
balsamic vinegar

1 tablespoon
Dijon mustard

salt & pepper

Directions

Wash and trim asparagus,disgarding the tough ends.

Cut each spear into 3 pieces.

Bring a large pot of water to a boil and cook asparagus about 2 minutes.

Drain and rince in cool water to stop the cooking.

Combine the asparagus, pepper strips, artichokes, parsley and Feta in a large bowl.